Baby Swiss Cheese

With Baby Swiss, it’s all about the “eyes.” The eyes – or holes, as you might call them – are much smaller than traditional Swiss, and much closer together. Baby Swiss is made in smaller batches using whole milk. It isn’t aged for very long, so the holes don’t have time to get very large. The small eyes combined with its pale yellow or ivory color helps to distinguish the Baby Swiss. And the taste is smooth, creamy and milder than Swiss. It’s still slightly nutty, but also buttery and pairs well with sweeter berries and wines.